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Soft and Chewy Sugar Cookies Recipe
Serves: 21 cookies
Ingredients
Sugar Cookies
- 1 1/2 c flour
- 1/2 c butter room temperature
- 3/4 c granulated sugar
- 1 egg room temperature
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1/8 tsp pure almond extract
Sugar Topping
- 1/4 cup to roll cookie dough balls
Instructions
- In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add granulated sugar and butter, and beat with a hand mixer for 2-3 minutes.
- Then, add the vanilla and almond extracts and egg. Beat on medium until well combined.
- Add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough.
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to form the cookie balls. Roll the cookie dough balls into the sugar topping. Once covered in the sugar topping, place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
- Bake the cookies at 350 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Let the cookies rest for about 15 minutes or until set. I'll be hard, but worth the wait.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Notes
-
- Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Avoid overmixing the cookie dough, or your soft and chewy sugar cookies will turn out dense and tough, which we definitely don’t want!
- Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
- Make sure you review the tips on measuring your flour.
Nutritional Information
Serving: 1 cookieCalories: 105kcal (5%)Carbohydrates: 14g (5%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 104mg (5%)Potassium: 15mgFiber: 0.2g (1%)Sugar: 7g (8%)Vitamin A: 147IU (3%)Vitamin C: 0.001mgCalcium: 10mg (1%)Iron: 0.5mg (3%)